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Method

1. Preheat the oven to 200ºC, gas mark 6. Place the chicken in a roasting tin, lightly rub with the olive oil and season.

2. Cook for 45 minutes, until cooked through with no pink meat. Remove and rest for 10 minutes before shredding with 2 forks, including the crispy skin, if liked.

3. Meanwhile make the dressing by combining all the ingredients until well mixed. Set aside. Warm a large frying pan over a medium heat. Add the quinoa and cook for 1-2 minutes, tossing often, until golden and crunchy. Remove and set aside.

4. In a large salad bowl, combine the radishes, tarragon, salad onions, fennel, chicory, toasted quinoa and hot chicken. Season. Drizzle over the dressing and serve warm, with crusty bread.